Legit & gurih! LEMPER AYAM!
Lemper Ayam
Lemper Ayam, Chicken Filled Sticky Rice
Bahan
Isian ayam:
Ketan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Suwir ayam yang sudah dikukus dan didinginkan.
- Sangrai kemiri dan ketumbar sampai wangi.
- Blender kemiri dan ketumbar bersama bawang merah dan bawang putih dengan sedikit air sampai halus.
- Panaskan minyak lalu tumis daun jeruk dan serai yang sudah digeprek sampai wangi.
- Masukkan bumbu halus dan tumis sampai harum dan mulai mengering.
- Bumbui dengan garam, kaldu bubuk, gula pasir, dan lada.
- Masukkan ayam suwir lalu aduk sampai bumbunya rata.
- Tuang air dan santan kental lalu masak sambil diaduk sampai bumbunya meresap dan airnya menyusut.
- Angkat isian ayam saat sudah kering tapi masih lembab, lalu dinginkan.
- Tiriskan beras ketan yang sudah direndam minimal 2 jam lalu masukkan ke rice cooker.
- Tambahkan daun pandan, daun salam, garam, air, dan santan kental lalu aduk rata dan masak seperti menanak nasi.
- Setelah matang, aduk ketan lalu tutup lagi sekitar 5 menit agar lebih pulen.
- Timbang ketan dan bagi menjadi dua bagian sama berat.
- Siapkan loyang yang sudah diolesi minyak dan dialasi daun pisang.
- Padatkan setengah ketan di dasar loyang sampai rata dan rapat.
- Sebarkan isian ayam di atas lapisan ketan dan padatkan.
- Tutup dengan sisa ketan lalu padatkan lagi sampai benar-benar rapat.
- Lepaskan lemper dari loyang ke talenan yang sudah dilapisi plastik.
- Potong lemper menjadi beberapa bagian dengan pisau yang dilapisi plastik dan diolesi minyak.
- Bakar daun pisang sebentar sampai layu dan mengeluarkan minyak.
- Potong daun pisang sesuai panjang lemper lalu bungkus tiap potongan.
Ingredients
Chicken filling:
Glutinous rice:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Shred the steamed and cooled chicken.
- Toast the candlenuts and coriander seeds until fragrant.
- Blend the candlenuts and coriander with shallots, garlic, and a little water until smooth.
- Heat oil and saute the kaffir lime leaves and bruised lemongrass until fragrant.
- Add the spice paste and fry until aromatic and starting to dry out.
- Season with salt, stock powder, sugar, and pepper.
- Add the shredded chicken and stir until evenly seasoned.
- Pour in water and thick coconut milk and cook, stirring, until the seasoning is absorbed and the liquid reduces.
- Take the chicken filling off the heat while dry but still moist, then let it cool.
- Drain the glutinous rice soaked for at least 2 hours and put it in the rice cooker.
- Add pandan leaves, bay leaves, salt, water, and thick coconut milk, stir, and cook it like rice.
- Once cooked, stir the rice and cover it again for about 5 minutes so it turns fluffier.
- Weigh the rice and divide it into two equal portions.
- Prepare a tin brushed with oil and lined with banana leaf.
- Press half the rice into the base of the tin until flat and compact.
- Spread the chicken filling over the rice layer and press it down.
- Cover with the remaining rice and press it down firmly.
- Turn the lemper out of the tin onto a plastic lined board.
- Cut it into portions with a knife wrapped in plastic and lightly oiled.
- Pass the banana leaves over a flame until they soften and release their oil.
- Cut the banana leaves to the length of the lemper and wrap each piece.
Cook Mode
Legit & gurih! LEMPER AYAM!
Legit & gurih! LEMPER AYAM!
Bahan
Isian ayam:
Ketan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Suwir ayam yang sudah dikukus dan didinginkan.
- Sangrai kemiri dan ketumbar sampai wangi.
- Blender kemiri dan ketumbar bersama bawang merah dan bawang putih dengan sedikit air sampai halus.
- Panaskan minyak lalu tumis daun jeruk dan serai yang sudah digeprek sampai wangi.
- Masukkan bumbu halus dan tumis sampai harum dan mulai mengering.
- Bumbui dengan garam, kaldu bubuk, gula pasir, dan lada.
- Masukkan ayam suwir lalu aduk sampai bumbunya rata.
- Tuang air dan santan kental lalu masak sambil diaduk sampai bumbunya meresap dan airnya menyusut.
- Angkat isian ayam saat sudah kering tapi masih lembab, lalu dinginkan.
- Tiriskan beras ketan yang sudah direndam minimal 2 jam lalu masukkan ke rice cooker.
- Tambahkan daun pandan, daun salam, garam, air, dan santan kental lalu aduk rata dan masak seperti menanak nasi.
- Setelah matang, aduk ketan lalu tutup lagi sekitar 5 menit agar lebih pulen.
- Timbang ketan dan bagi menjadi dua bagian sama berat.
- Siapkan loyang yang sudah diolesi minyak dan dialasi daun pisang.
- Padatkan setengah ketan di dasar loyang sampai rata dan rapat.
- Sebarkan isian ayam di atas lapisan ketan dan padatkan.
- Tutup dengan sisa ketan lalu padatkan lagi sampai benar-benar rapat.
- Lepaskan lemper dari loyang ke talenan yang sudah dilapisi plastik.
- Potong lemper menjadi beberapa bagian dengan pisau yang dilapisi plastik dan diolesi minyak.
- Bakar daun pisang sebentar sampai layu dan mengeluarkan minyak.
- Potong daun pisang sesuai panjang lemper lalu bungkus tiap potongan.
Ingredients
Chicken filling:
Glutinous rice:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Shred the steamed and cooled chicken.
- Toast the candlenuts and coriander seeds until fragrant.
- Blend the candlenuts and coriander with shallots, garlic, and a little water until smooth.
- Heat oil and saute the kaffir lime leaves and bruised lemongrass until fragrant.
- Add the spice paste and fry until aromatic and starting to dry out.
- Season with salt, stock powder, sugar, and pepper.
- Add the shredded chicken and stir until evenly seasoned.
- Pour in water and thick coconut milk and cook, stirring, until the seasoning is absorbed and the liquid reduces.
- Take the chicken filling off the heat while dry but still moist, then let it cool.
- Drain the glutinous rice soaked for at least 2 hours and put it in the rice cooker.
- Add pandan leaves, bay leaves, salt, water, and thick coconut milk, stir, and cook it like rice.
- Once cooked, stir the rice and cover it again for about 5 minutes so it turns fluffier.
- Weigh the rice and divide it into two equal portions.
- Prepare a tin brushed with oil and lined with banana leaf.
- Press half the rice into the base of the tin until flat and compact.
- Spread the chicken filling over the rice layer and press it down.
- Cover with the remaining rice and press it down firmly.
- Turn the lemper out of the tin onto a plastic lined board.
- Cut it into portions with a knife wrapped in plastic and lightly oiled.
- Pass the banana leaves over a flame until they soften and release their oil.
- Cut the banana leaves to the length of the lemper and wrap each piece.
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